Korean Seasoned Spinach
10 oz fresh small flat-leaf spinach
2 tb soy sauce
1 ts sugar
1 1/2 ts crushed sesame seeds
1 ts sesame oil
1 tb minced scallion
1 tb vinegar or lemon juice (optional)
Red pepper threads (optional)
Clean spinach. In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar.
Bring large pot of lightly salted water to boil. Add spinach and immerse only until leaves turn bright green. Drain and rinse immediately in cold water. Drain and squeeze out as much water as possible. Place spinach in bowl with soy sauce mixture and toss well.
Serve at once, topped with few red pepper threads, if desired.
Bok Choy with Hot Bacon Dressing
2 tb sugar
2 tb vinegar
2 tb Worcestershire sauce
1/4 cup chile sauce
6 slices bacon, cooked and crumbled; reserve bacon fat
Oil to make 2 tb, with bacon fat
3 bunches bok choy, cut up
Combine first five ingredients in a saucepan; simmer 5 minutes.
Heat oil/bacon fat in a wok or large skillet. Add bok choy, stir fry until crisp tender. Stir fry stem pieces a minute or two before adding the more tender leaves.
Place on serving dish, spoon hot sauce over.